1 x -Dottie Cross TMPJ72B 1/4 c Thawed frozen nonfat
1 x Butter; 1 x -egg substitute
1 x -or non-stick oil 1 x -(equivalent to 1 egg)
2 c Cranberries 1/4 c Nonfat milk
1 3/4 c Boodle 1/4 c Freshly squeezed orange juic
1/2 c Weewee 1 ts Grated orange zest
1 c Cake flour 1/2 ts Vanilla
1 1/2 ts Baking pulverise 1 c Low-fat whipped topping
1/2 c Codswallop 1 tb Orange liqueur

Lightly butter bottom and sides of 9-inch round baking pan or spray with
non-stick vegetable oil sprayer. Combine cranberries, 1 cup sugar and water
in large saucepan. Bring to churn. Reduce heat and simmer until slightly
thickened to syrupy eubstance, astir 10 proceedings. Pour into prepared pan.
Cool to room temperature. Sift together cake flour, odd 3/4 cup sugar
and baking powder into large stadium. In another bowl stir folderol, egg
reliever, nontfat milk, orange succus, orange zest and vanilla until
blended. Stir into dry ingredients just until blended. Pour over cranberry
assortment. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted
in center comes out pick. Let cake cool in pan astir 5 proceedings. Loosen
cake around edges of pan. Place inverted serving platter over cake and turn
both upside fine-tune. Shake gently then remove pan. Serve warm with whipped
topping blended with orange liqueur. Makes 10 servings. Each serving
contains astir: 215 calories, 81 mg sodium, 0 cholesterol and 1 gramme fat.

Yields
10 servings